The diamond drill. (Crystal Falls, Iron County, Mich.) 1887-1996, 1887-07-16
DISASTER.

A glimpse OF her chin and her dlmple
Aud her nose showed its exquisite tip;
Aud IL seemed 80 remarkably simple
To earoni right there on her Zip.
And under that mighty poke bonnet
diyed Tor moment OF bliss
You may wager your wardrobe npon H.
delivered lightning speed kiss.
Yes, under her bonnet kIssed her.
Aud somehow the bonnet shows how
found that Il was her hosIon-bred sister.
There are two girls don't speak 10 me now.
CHEESE fog FAMILY USE.
Good cheese Is one OF the cheapest
81 nutritious muscle-forming foods, but
after all IL l. hard to find the unadul-
ieratcd and properly male article In
ordinary markets. Henry Stewart
gives the readers of the Rural New
Yorker the following directions for
making il in moderate quantity;
ANY quantity of milk, from 100
pounds upwards, may be used. The
nights milk may be set in cool place
and stirred frequently up 10 the latest
opportunity. la the morning this
milk Is skinned and put in tin pals In
tub Of hot water. TO get warmed up
10 1909 The mornings milk Is
brought In fresh and warm. and is At
once mixed with the warmed milk.
which is reduced "a 90 : hy this mix
ture. The mixed milk is put into a
clean wash-tnb and the rennet Is added
The rennet Is made by sleeping piece
Of dried stomach Of a calf in warm
water and adding salt. The exact
quantity required for 100 pounds milk
IL 90 grains, or one-eighth Of an ounce
Of the dry stomach IN % ounces OF
water, al 20 c for "a hours for milk at
so About one dram. or teaspoon
ful, Of salt Is added for this quantity.
When the rennet Is added the milk is
we'll stirred TO thoroughly mix the rem
net. aud the tub Is covered with a
clcth To retain the heat This guam
tity OF rennet i enough to make the
curd ia an hour. More rennet will
make hard. dry cheese. and SO will a
higher temperature. either of these be-
ing equivalent 10 each other in pro-
ducing soft. mellow cheese which
cures in the bes. manner and developers
ineaty, rich ilayor.
In one hour the curd is set II Is now
cut with long-bladed knife In straight
perpendicular slices. one inclthick. and
then cross wise one inch apart This
causes the whey 20 separate and the
curd TO shrink. just here Is the point
where the various methods of making
cheese separate. BY the Cheddar sys-
TEN the whey IS dipped of and heated
10 $50 on $50 and Is poured back
on the curd. which IS thus heated up
70 loo 3. and is kept SO heated until a
piece taken between the teeth ''squeaks"
when IL is chewed. on when touched Ia
hot iron the curd draws out in strings
several inches ia length The other
system dispenses with this heating,
and the curd IL left Ia the whey until
il is firm enough 10 be lifted up in the
hand without falling apart or losing
Its shape. when IL i ready for break
lng up, sailing and putting In the press
When the ourd Is ready the whey is
al drained Oh by fitting the tub and
breaking up the cnrd with the hands.
La the Cheddar 81 stem the curd Is
drained and broken up While still warm,
aud Is lett 10 heat TO become slightly
acid A. soon as the acid Is apparent
70 the taste the curd Is again broken up
by the hands quite line. salted Ia the
proportion Of per cent of tine dairy
salt. and put into the hoop aud the press.
Ia the other method the curd Is not left
10 sour. but Is broken up. salted and put
into the hoop. The hoop i made Of
thin ash or spruce board. and for 100
pounds 81 milk or ten pounds of cheese
may be- eight inches In diameter aud
TEN inches deep. The curd Is pressed
la the hoop By the hands. a little NJ a
time. 10 get Il firm and solid. and n
loose head j. put In with block upon
H. The cheese i then put under the
press.
The press l. a frame or bench having
an upright post al one end la which i
pi, oted q long lever. The cheese II put
under this lever near the pivoied end.
aud a weight j. hung upon the other
end. 80 a. % get moderate pressure
upon the cheese. A folded cloth i usn-
ually pat under the cheese 10 absorb
the whey which suppressed slowly out OF
the chrcSe. For ten-pound cheese
and ten.fs'ot lever n ten-pound weight
would u enough for the end 81 the lever.